Comparison of Volatile Flavor Compounds from Seven Types of Spiced Beef by Headspace Solid-phase Microextraction Combined with Gas Chromatography-olfactometry-mass Spectrometry (HS-SPME-GC-O-MS)

doi:10.3136/fstr.26.25

	Comparison of Volatile Flavor Compounds from Seven Types of Spiced Beef by Headspace Solid-phase Microextraction Combined with Gas Chromatography-olfactometry-mass Spectrometry (HS-SPME-GC-O-MS)
	Zang, Mingwu 1,2; Wang, Lan 1; Zhang, Zheqi 2; Zhang, Kaihua 2; Li, Dan 2; Li, Xiaoman 2; Wang, Shouwei 2; Si, Shen 2; Chen, Hongzhang 1
刊名	FOOD SCIENCE AND TECHNOLOGY RESEARCH
	2020
卷号	26 期号:1 页码:25-37
关键词	volatile flavor compounds spiced beef HS-SPME-GC-O-MS meatproducts sniffing
ISSN号	1344-6606
DOI	10.3136/fstr.26.25
英文摘要	Spiced beef is a representative traditional Chinese processed beef product. In order to establish quality evaluation of aroma profile, the widely accepted and characteristic volatile flavor of seven typical spiced beef was investigated using headspace solid-phase microextraction combined with gas chromatography-olfactometry-mass spectrometry. A total of 67 volatile flavor compounds were identified in the spiced beef, with 23 compounds in common and 30 aroma-active compounds. The common key aroma-active compounds of the seven types of spiced beef included p-allyl-anisole, 1-methoxy-4-(1-propenyl)-benzene, 3-methyl-1-butanol, linalool, chavicol, alpha-phellandrene, myristicin, (Z)-3-hexenol, 1-terpinen-4-ol, furfuryl alcohol, dimethyl pyrazine, and 3-mercaptothiophene. The seven types of spiced beef could be divided into three categories based on their characteristic odors. These three categories had rich odors of sulfur-containing compounds, aldehydes, and spice, respectively. The characteristic odor reflects the geographical differences in consumption habits in China.The results provided a theoretical reference for quality evaluation of packaged spiced beef aroma profile.
资助项目	National Key R& D Program of China[2016YFD0400403] ; Transformational Technologies for Clean Energy and Demonstration (Strategic Priority Research Program of the Chinese Academy of Sciences)[XDA21060300]
WOS关键词	AROMA COMPOUNDS ; ESSENTIAL OIL ; ACTIVE COMPOUNDS ; AMINO-ACIDS ; MEAT ; ODORANTS ; HAM ; IDENTIFICATION ; MECHANISMS ; COMPONENTS
WOS研究方向	Food Science & Technology
语种	英语
出版者	JAPANESE SOC FOOD SCI & TECHNOLOGY
WOS记录号	WOS:000509424800004
资助机构	National Key R& D Program of China ; Transformational Technologies for Clean Energy and Demonstration (Strategic Priority Research Program of the Chinese Academy of Sciences)
内容类型	期刊论文
源URL	[http://ir.ipe.ac.cn/handle/122111/38749]
专题	中国科学院过程工程研究所
通讯作者	Wang, Lan
作者单位	1.Univ Chinese Acad Sci, State Key Lab Biochem Engn, Inst Proc Engn, Chinese Acad Sci, Beijing 100190, Peoples R China 2.China Meat Res Ctr, Beijing 100068, Peoples R China
推荐引用方式 GB/T 7714	Zang, Mingwu,Wang, Lan,Zhang, Zheqi,et al. Comparison of Volatile Flavor Compounds from Seven Types of Spiced Beef by Headspace Solid-phase Microextraction Combined with Gas Chromatography-olfactometry-mass Spectrometry (HS-SPME-GC-O-MS)[J]. FOOD SCIENCE AND TECHNOLOGY RESEARCH,2020,26(1):25-37.
APA	Zang, Mingwu.,Wang, Lan.,Zhang, Zheqi.,Zhang, Kaihua.,Li, Dan.,...&Chen, Hongzhang.(2020).Comparison of Volatile Flavor Compounds from Seven Types of Spiced Beef by Headspace Solid-phase Microextraction Combined with Gas Chromatography-olfactometry-mass Spectrometry (HS-SPME-GC-O-MS).FOOD SCIENCE AND TECHNOLOGY RESEARCH,26(1),25-37.
MLA	Zang, Mingwu,et al."Comparison of Volatile Flavor Compounds from Seven Types of Spiced Beef by Headspace Solid-phase Microextraction Combined with Gas Chromatography-olfactometry-mass Spectrometry (HS-SPME-GC-O-MS)".FOOD SCIENCE AND TECHNOLOGY RESEARCH 26.1(2020):25-37.